Cheddar Barbecue Chicken
Charred Corn Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp garlic powder
- 2 Tbsp olive oil
- 1½ cups barbecue sauce
- 6 (0.67-oz) slices sharp Cheddar cheese
Instructions
- Sprinkle chicken with garlic powder. Cook chicken, in batches if necessary, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Add barbecue sauce to skillet; reduce heat to medium, and cook 3 minutes or until thoroughly heated and chicken is done.
- Top with cheese; cover and cook 1 minute or until cheese is melted.
Side Dish Ingredients
- ⅓ cup canned fire-roasted corn
- ¼ cup Ranch dressing
- ½ tsp chili powder
- 2 (5-oz) pkg mixed baby greens
- 1 red bell pepper, sliced
Side Dish Instructions
- Cook corn in a skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until lightly browned.
- Meanwhile, stir together dressing and chili powder in a large bowl. Add greens, bell pepper, and corn; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
372
|
60
|
432
|
| Fat (g) | 15 | 4 | 19 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 43 | 2 | 45 |
| Carb (g) | 13 | 6 | 19 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 678 | 133 | 811 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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